In Croatia you will have the opportunity to appreciate a good cusine based on fish, shellfishes and mussels, in the Quarnaro and in Dalmazia while specialty based of lamb, game, veal, pork and duck are available everywhere. Excellent the cheeses, characteristic that one of Pag, accompanied by the particular tastes of the prestigious truffles and mushrooms.

Usually in Croatia the cusine is very good, thanks to the territorial and climatic contiguity with Italy, the products and the way of cooking result very similar to Italian, and, if possible, still more "Mediterranean."

Choose a traditional konobe (inns) or one of the restaurants out handed, with the meat roast on the spit.

The dishes of pasta are inserted among the topla predjela: the warm appetizers, with eggs, ham or the breaded cheese and the good risotto with the black of cuttlefish of Venetian / Dalmatian tradition.

Important dishes are juhes and the salads: consommé and salads bowl, put in the menù in special lists separated by the rest of the dishes and the soups.

As it regards the wines, as consequences of the dissolution of ex-Yugoslavia the production has returned to the small owners... and the results are excellent.

Nei quarant’anni di politica titina queste cantine erano praticamente le uniche a detenere il mercato, comprando le uve dai vignaioli per produrre vino in quantità e a scapito della qualità, perché essendo pagati a pari prezzo imposto per chilo d’uva diventavano remunerative soltanto le produzioni intensive di pianura.

Land of great and ancient wine traditions, the Croatia assists in fact to a real rebirth of the sector. Here is some name, for the impassioned of the sector: Kutjevo, the most ancient wine cellar in operation still today, that preserves all the best wines, an important destination for the enoturistis; Badel 1862, with center in Zagabria, is the only one that can set on the market the wines of all the Croatian regions because it owes wine cellars everywhere; and PlK Dakovo, Agrolaluna Parenzo, Istravinoexport Fiume, Hiagrieno Umago, Dalmacijavino Spalato and Vinoplod Sebenico...

Con la crisi del regime jugoslavo si sono recentemente sviluppate le piccole produzioni in proprio, il cui vino è generalmente più apprezzato dagli intenditori perché di migliore qualità, anche se di produzione molto più limitata. Tra i più quotati bisogna ricordare: Ivan Enjingi, Vlado Krauthaker, Davor Zdjelarevic, Zvonimir Tomac, Zlatan Plenkovic … e molti altri.

With the crisis of the Yugoslavia have recently developed the small productions, whose wine is generally more appreciated because of the best quality. It needs to remember: Ivan Enjingi, Vlado Krauthaker, Davor Zdjelarevic, Zvonimir Tomac, Zlatan Plenkovic... and many others.

Today in Croatia in total there are more than thousand wine cellars.

Almost all the regions produce good wines; particularly famous the Slavonia Orientale (Podunavlije) and that Southern, with the islands of Lesina (Hvar), Curzola (Korcula) and the Pelijesac.

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